1 (8 oz.) can pineapple in juice
1/2 c. flaked coconut
1 box pineapple cake mix
1 sm. instant vanilla pudding
4 eggs
1/2 c. oil
1/2 c. dark rum
1/2 c. cream coconut

To make cake, drain pineapple. Reserve juice - mix pineapple and coconut and set aside. Grease and flour 10 inch tube pan. Preheat oven to 350 degrees.

Combine cake mix, pudding, eggs, oil, rum, and cream of coconut in large mixing bowl. Beat 2 minutes at high speed. Fold in pineapple, coconut mix. Pour into prepared pan. Bake 1 1/2 to 1 3/4 hours checking occasionally. Cake is done when nicely brown, and testing pick comes out clean.

RUM SAUCE:

1 stick butter
3 tbsp. reserved pineapple juice
4 tbsp. cream coconut
1/3 c. sugar
3 tbsp. rum

Combine butter, sugar and juice, heat over low flame until sugar dissolves and butter melts. Bring to a boil for 1 minute. Stir in rum and cream coconut. When cake is done remove from oven. Punch holes in cake. Drizzle rum sauce over cake. Cool 15 minutes. Turn out on serving plate - punch holes on top and sides of cake, spoon remaining sauce over cake.